Cod baked with herbs and red onions

2_07359 COD BAKED with herbs and RED ONIONS preparation: 20 minutes cooking time: 30 minutes INGREDIENTS for 4 people: 1 Cod emptied and Hulk from approximately 900 g, 2 sprigs of parsley, 2 sprigs of Sage, Rosemary, 2 sprigs 5 tablespoons butter, 1 1/2 glass of white wine, 300 g red onions, minced pepper 3, 3 pinches of salt.

Cut the fins to the Red Snapper with scissors, leaving the tail intact.

Wash under cold water jet inside and all?.

Dry with a paper towel and practiced on one side only of the MITRE, with a Pocket knife.

Heat the oven to 200° Remove the leaves from the sprigs of herbs, wash them, dry them and leave some whole bunch to decorate.

Chop and mix in Bowl with 4 tablespoons soft butter into small pieces, add a pinch of salt and ground pepper and knead the butter with a fork.

Salt and pepper the cod to the outside and inside and fill part of herb butter in denominations practiced.

Place the fish on the grill, with the cuts upward, place inside the herb butter.

Bring it in the grid in the oven, sit under the plate and cook for 5 minutes.

Soak the fish with the wine, letting it fall on the plate.

Continue baking 15 minutes, often by spraying the fish fell into wine plaque, and collected with a spoon.

Peel the onions, wash them, dry them and cut them into thin slices on the cutting board.

Place the plate in a single layer, season with salt, pepper and remaining butter in tassels.

Cook fish and onions 10 minutes.

Transfer the onions to a serving platter, lay over the fish, with the cuts to the top, garnish with clumps of aromatic herbs and serve.

The suitable wine: accompanied by a white wine, dry and delicate, like the Courteous of Gavi.

If your fishmonger doesn't provide the cod already clean, take it yourself by following our recommendation: cut the fins with scissors, scrape the skin with a small knife, starting at the tail and going towards the head to remove the scales.

Rinse fish under cold water jet, body around with your fingers to remove the Cut the fish along the belly with scissors, grasp the bowels with a tarp and draw them strongly towards the outside.

Wash the fish very well indoors and in the gills.